It can be quite a challenge to come up with recipe ideas when you have a divided household. For example, you’re vegan and he’s paleo. You don’t eat sugar, and he doesn’t eat carbs. When the food preferences begin to whittle down and there seems to be nothing left for you two to share on a plate, it often seems impossible to cook anything at all! So we posed the challenge to nutrition coach, Linda Wagner, to create meal that can easily be adapted to fit any dietary restrictions or food inclinations. And what did we get back? A innovative, health-inspired dish that will not only fill the belly of the most active man, but will also meet the requirements of the pickiest, figure-watching woman. These dishes epitomize Linda’s approach to nutrition: focusing on feeling good while being able to have it all. No limitations, no deprivation or counting calories, only healthy additions and modifications, to seamlessly incorporate into your already vibrant and abundant life.
This roasted cauliflower and kale salad combo may seem complicated, but they are both just “throw-all-your-leftovers-together” dishes. If you’re creative and prepare correctly, you can assemble dishes like this in no time, no matter what varied diets you have in your household. So whether he is craving a protein-packed man meal, or if you are searching for a light and fresh assemblage of plant-based ingredients, these salads will please both palates and nutritional needs. Simply follow Linda’s top three tips for preparing the ultimate his-and-hers meal, and put these kale salads to the test.
3 Tips for His And Hers Meals
Plan to have leftovers
I had quinoa left over from making this recipe earlier in the week, as well as some leftover roasted cauliflower, so I decided to just mix everything together to see what would happen! I always suggest making extra quantities of food at every meal, so you always have something to play around with. Trust me, leftovers are the foundation for creating a his/hers meal. Because remember: If you have healthy food on hand, you will eat healthy food. If you don’t, then you are much more likely to grab something fast and unhealthy. Plus, leftovers also serve as great add-ons to a meal if someone is left still feeling hungry.
Always have kale on hand
I absolutely adore kale! It’s got incredible health benefits and is great for weight loss, digestion, and it is quite filling. By using it in your man meals, you can assure any voracious appetite is satisfied. Plus, if you have some greens on hand, and leftovers from previous meals, it’s actually very easy to whip up a hearty delicious salad in no time.
Stock your pantry and freezer
Having little extras in the pantry allows you to spruce up your meals with little effort or to create a meal when you have nothing in your fridge. Another benefit is that these ingredients can always be added to a meal to make it more filling and substantial – essential for keeping man happy. The staples I always make sure to have on hand are the following:
• A variety of grains – quinoa, polenta, brown rice, millet, buckwheat pasta
• Nuts – almonds, pine nuts, pistachios, walnuts, cashews, pecans, hemp seeds, chia seeds
• Dried fruits – cranberries, sun-dried tomatoes
• Nut butters – almond butter, tahini
• Spices – cayenne, herbes de provence, adobo seasoning, Italian seasoning, chili powder, steak rub, etc. Always double check the labels on your spices! They can be laden with MSG and chemical preservatives! Goya brand is very popular but it’s one of the worst!
• Meats in the freezer– organic chicken, wild caught fish, organic sausage
His And Hers Spicy Kale Salad Two Ways: with Quinoa & Avocado, with Spicy Sausage & Butternut Squash
2 cups quinoa, cooked
1 whole head of kale, leaves removed from the stem
1/2 head of cauliflower, chopped
2 cups butternut squash, peeled and chopped
1 organic sausage, cooked and sliced
1/4 tsp cayenne pepper
1/2 red onion, sliced
1 avocado, sliced
1 Tbsp pine nuts
1 Tbsp cranberries
sea salt and fresh cracked pepper
1/4 cup tahini
stevia or honey
4 Tbsp fresh lemon juice, or more, to taste
Preheat oven to 450° F.
In a large zip-lock bag, toss the cauliflower with the cayenne, a drizzle of olive oil, sea salt, and fresh cracked pepper. Spread onto a baking sheet lined with foil, along with plain chopped butternut squash and roast, until golden and tender, 20 to 25 minutes.
While your cauliflower and squash are cooking, prepare your salad. Grab your kale by the stem and strip the leaves from the stem with your hands. I like to save the stems and use them later in my juices! Use your hands to tear the kale into small pieces and place in a large zip-lock bag and set aside.
For the dressing, whisk together tahini, 2 tablespoons olive oil, lemon juice, 3/4 cup of water, sea salt and fresh cracked pepper to taste. I also added a dash of stevia, you could also use honey to taste. The sweetness brightens up the dressing!
Add the dressing to your zip-lock bag with kale, seal, and shake until mixed thoroughly. Put your dressed kale onto a plate.
For Her: For the vegan salad, top kale with cooked quinoa, roasted cauliflower, sliced red onions, pine nuts, cranberries, and sliced avocado.
For Him: For the paleo salad, top kale with organic spicy chicken sausage, butternut squash, sliced tomatoes, pumpkin seeds and flax seeds.